I just put in JJ's, V's, and my email addresses to send this post via email (I don't have Ribbit's and Jasmine's emails) and wanted to test it. Thought I'd share these beet photos I took last summer as long as I was posting.
Isn't this a lovely variety? They were just gorgeous and tasted great, too.
We don't eat beets many ways except roasted. Those are sooooooo good in a salad! Roast some beets when the oven is on, and then you have them for several days in salads.
A few years ago I made a wonderful beet with beet tops dish using fresh baby beets and a recipe in the Victory Garden Cookbook. I got that cookbook around 1982 and it's fabulous. Still available on Amazon, and with 46 reviews it has 5 stars.
Tuesday, June 23, 2009
Monday, June 15, 2009
Sorry, no photo! But I had to post anyway because this is an
A W E S O M Esoup! (As you can see, I'm throwing in an asparagus green font to make up for the lack of a photo.) We had this in mugs as a first course before dinner (while watching What Not to Wear, but that's another story). B, V and I all loved it! Creamy and delicious. You can get the basic recipe here. Once again, it's from Eating Well magazine, one of my faves. I did make some minor changes to the recipe:
- Veggie broth (from bouillon, I don't like the ready made stuff as it's too overpowering) instead of chicken broth
- Skip the prosciutto and garnish each mug of soup with 3 cooked (I nuked them) asparagus tips
Y U M !!!